Description
A zesty and flavorful blend of seasonal vegetables grilled to perfection, ideal for any barbecue or summer dish.
Ingredients
Scale
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon honey (or maple syrup for vegan)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 medium zucchini, sliced into thick rounds
- 1 bell pepper (any color), cut into thick strips
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 1 cup mushrooms, whole or halved
- Optional: asparagus, eggplant, or any seasonal favorite
Instructions
- Whisk together all of the marinade ingredients in a medium mixing bowl until well combined.
- Place your vegetables in a large resealable plastic bag or shallow dish and pour the marinade over them.
- Seal the bag or cover the dish, then refrigerate for at least 15 minutes.
- Preheat your grill to medium-high for optimal cooking.
- Remove the vegetables from the marinade, allowing excess to drip off.
- Arrange the vegetables on the grill grates with space between each piece.
- Grill the veggies for about 5-7 minutes on each side until tender and marked.
- Toss the grilled veggies back in the marinade for extra flavor before serving.
Notes
Store grilled veggies in an airtight container for up to 4 days, or freeze them after cooling down for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg